September/October 2001

September / October

2001
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Spaghetti Alla Carbonara
Spaghetti Alla Carbonara
Restaurant carbonara is often an unctuous, congealed mass of cheese, eggs, and b…
Published: September 2001
Steak au Poivre with Brandied Cream Sauce
Steak au Poivre with Brandied Cream Sauce
Steak au poivre can be nothing more than uninspired skillet steak. We were after…
Published: September 2001
Crisp Breaded Chicken Cutlets with Parmesan (Chicken Milanese)
Crisp Breaded Chicken Cutlets with Parmesan (Chicken Milanese)
Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. B…
Published: September 2001
Crispy Pan-Fried Chicken Cutlets
Crispy Pan-Fried Chicken Cutlets
For breaded chicken cutlets that are not only perfectly cooked but also easier …
Published: September 2017
Crisp Breaded Chicken Cutlets with Garlic and Oregano
Crisp Breaded Chicken Cutlets with Garlic and Oregano
Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. B…
Published: September 2001
Deviled Crisp Breaded Chicken Cutlets
Deviled Crisp Breaded Chicken Cutlets
Breaded cutlets promise a moist, tender interior and crunchy, crisp exterior. B…
Published: September 2001
Mustard-Balsamic Vinaigrette
To make an assertive but well-balanced vinaigrette, choose the mustard carefully…
Published: September 2001
Mustard and Roasted Garlic Vinaigrette
To make an assertive but well-balanced vinaigrette, choose the mustard carefully…
Published: September 2001
Mustard Vinaigrette with Lemon and Fines Herbes
To make an assertive but well-balanced vinaigrette, choose the mustard carefully…
Published: September 2001
Bouillabaisse Style Fish Stew
Bouillabaisse Style Fish Stew
Could we make a richly scented seafood stew at home in two hours with supermarke…
Published: September 2001
Garlic-Rubbed Croutons
An accompaniment for Bouillabaisse.
Published: September 2001
Rouille for Bouillabaisse
Rouille for Bouillabaisse
Bouillabaisse wouldn't be complete without this garlicky sauce.
Published: September 2001
Ratatouille
Ratatouille
How do you transform an oily, bland vegetable stew into a brightly flavored rata…
Published: September 2001
Classic Blueberry Muffins
Classic Blueberry Muffins
Some like them big, bland, and coarse. We like them rich, moist, and dainty, wit…
Published: September 2001
Cinnamon-Sugar-Dipped Blueberry Muffins
Cinnamon-Sugar-Dipped Blueberry Muffins
Some like them big, bland, and coarse. We like them rich, moist, and dainty, wit…
Published: September 2001
Ginger-Glazed or Lemon-Glazed Blueberry Muffins
Ginger-Glazed or Lemon-Glazed Blueberry Muffins
Some like them big, bland, and coarse. We like them rich, moist, and dainty, wit…
Published: September 2001
Apple Cake
Apple Cake
Some apple cakes turn out shellacked and inedible while others are eggy and sod…
Published: August 2007
Spaghetti
Spaghetti
Our tests proved that once pasta is topped with sauce, flavor differences from b…
Published: January 2012
Buy the Winner
Colanders
Colanders
A colander is just a bowl with holes, right? Chasing loose pasta around the sink…
Published: March 2014
Buy the Winner
Egg Advice
Does egg size or source make a difference in taste? And what about pasteurizatio…
Published: September 2001
Choosing Seafood for Bouillabaisse
We've found that the best bouillabaisse is made from a combination of three grou…
Published: September 2001

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